Jamaican Jerk Chicken Jerky [Ground Chicken Jerky]
This Homemade Jerk Chicken Jerky is super easy to make, and incredibly flavourful. All the taste of traditional Jamaican Jerk Chicken, just in a more portable format!
Servings: 10 Servings
Calories: 76kcal
Equipment
- 1 Jerky Gun
- Food Dehydrator
Ingredients
- 1 lb Lean Ground Chicken
- 1-2 Scotch Bonnet Peppers
- 2 Green Onions
- 1-2 tablespoon Brown Sugar
- 1 tablespoon Soy Sauce Coconut Aminos or Tamari
- 1 tablespoon Ginger Paste
- 1 teaspoon Allspice
- 1 teaspoon Dried Thyme
- 1 teaspoon Garlic Powder
- 1 teaspoon Liquid Smoke
- 1 teaspoon Onion Powder
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Nutmeg
- ¼ teaspoon Prague Powder #1 Cure
- ¼ teaspoon Salt
Instructions
- Cut 2 or 3 squares of parchment paper slightly smaller than your dehydrator racks, set aside.
- Place ground chicken in a medium mixing bowl, set aside.
- Finely chop the Scotch Bonnet peppers and green onions. Place them in a mini food processor, along with all remaining ingredients. Blitz until a well-combined paste forms.
- Add jerk seasoning paste to the bowl of ground chicken.
- Using freshly washed or gloved hands - combine ingredients well. REALLY well - it’s better to over handle it, than to under-mix it.
- Use a spoon to load the mixture into a jerky gun, taking care to avoid creating air bubbles.
- Line your dehydrator racks with the cut parchment paper, then pipe your jerky strips out onto them, leaving some space in between each.I usually aim for about 10 strips - that's what the nutritional info is based on.
- Dehydrate in a food dehydrator at 165 F for 2 hours.
- Once two hours has passed, remove the jerky strips from the parchment, flip them over, and place them directly onto the dehydrator racks.
- Return to the dehydrator and continue dehydrating at 165 F for another 2 - 3 hours.
- To test for doneness, remove a piece of jerky from the dehydrator and let it cool to room temperature. It should feel dry to the touch and be able to bend to 90 degrees without breaking. (A bit of cracking or crackling is ok!)
- Storage: Allow Jerk Chicken Jerky to cool COMPLETELY to room temperature before packaging.
Notes
Jerky will keep at room temperature (in a cool dark place) for a week so, or a few weeks in the fridge.
If sealed into an airtight container WITHOUT OXYGEN, it should be good for a month or so in a cool dark place, a couple months in the fridge, and 6 months or so in the freezer.
Once you open your vacuum sealed bag of jerky, it should be eaten within a couple days - or a week, if put in the fridge after opening.
Nutrition
Serving: 1Strip (1/10 of the recipe) | Calories: 76kcal | Carbohydrates: 2g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 39mg | Sodium: 189mg | Potassium: 262mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg
